Parmesan and Tomato Frittata

5 from 1 vote

This is perfect for breakfast or use it for dinner with a simple salad. The cream, taleggieo, and prosciutto make it decadent and the tomatoes keep it fresh with flavors of late summer.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast and Brunch, Main Dish

Cuisine: Easter, High Protien, Keto, Low Carb, Mothers Day, Quick and Easy, Spring, Summer

Keyword: easy breakfast, egg recipes, fresh tomatoe recipes, low carb breakfasts, low carb egg recipes

Servings: people

Calories: 377kcal

Equipment

Ingredients

2 Tablespoon extra-virgin olive oil
1 Large tomato chopped
6 Large eggs
1/4 Cup cream half and half or whole milk is fine
2 ounces taleggio cheese
1/2 Cup parmesan cheese
2 Ounces prosciutto thinly sliced
salt and pepper

Instructions

Preheat your broiler. Place an ovenproof, nonstick skillet over medium heat. Add the oil and the tomatoes with pinch of salt. Cook just until they start to soften about 2 minutes.
In a bowl mix together the eggs, cream, and salt and pepper. Add this mixture to the tomatoes. Stir often until the eggs begin to set, about 3 minutes. Top it with both cheeses and put under the broiler on the middle rack. Watch it, it will take 2 to 5 minutes for the cheese to start to just brown. Remove the fritatta from the oven.
Top with the prosciutto and let is rest for a minute or two. Use a spatula to loosen and edges that are stuck. Bang the pan on a cutting board to loosen and then tilt to slide it out. Slice it up and serve.

Notes

If you can not find taleggio cheese any creamy cheese would work such as brie, mascarpone, even cream cheese.

Nutrition